Dinner for 6

Sopa de Capirotadas

Name: Sopa de Capirotadas
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cup masa harina; 1 cup mozzarella cheese; 1 cup parmigiano cheese; 1 cup water; 1/2 cup vegetable oil for frying (optional); 2 tbsp vegetable oil; 1 onion; 2 cloves garlic; 1/2 green pepper; 1 stalk celery; 1 tomato; 1/4 cup cilantro; 1 1/2 tsp salt; 1/2 tsp ground black pepper; 1/4 tsp ground cumin; 5 cups water or vegetable broth; 2 tbsp masa harina mixed with 1/2 cup water

Fry masa and cheese cakes, then simmer them in a seasoned vegetable soup thickened with masa harina.

$0.96per serving $

30 minstart to table

6servings

Mexican Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

1 cup masa harina
1 cup mozzarella cheese
1 cup parmigiano cheese
1 cup water
1/2 cup vegetable oil for frying (optional)
2 tbsp vegetable oil
1 onion
2 cloves garlic
1/2 green pepper
1 stalk celery
1 tomato
1/4 cup cilantro
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
5 cups water or vegetable broth
2 tbsp masa harina mixed with 1/2 cup water

Steps

Mix 1 cup masa harina with 1 cup water, mozzarella, Parmigiano, and 1 teaspoon salt.
Shape the mixture into small flat cakes.
Heat the frying oil in a large skillet over medium heat and fry the cakes for 3 minutes per side.
Heat 2 tablespoons oil in a large pot and cook the onion, garlic, green pepper, celery, and tomato for 5 minutes.
Add 5 cups water, cilantro, remaining salt, pepper, and cumin, then simmer for 8 minutes.
Stir in the masa slurry and simmer for 2 minutes until slightly thickened.
Add the fried cakes and simmer for 3 minutes before serving.